As much as I look forward to barbecue season in the spring, I love oven season too. When the days get shorter and colder, oven stew with a biscuit topping is my favorite winter comfort food. I’m a vegetarian in a houseful of carnivores so I cook two versions at the same time. One with chicken breast and the other with tofu.
- 2-3 cups of cubed chicken breast or cubed firm tofu.
- 1 med onion, coarsely chopped
- 1 cup of carrot, coarsely chopped
- 1/2 cup of celery chopped
- 1 cup of frozen cut green beans
- 1 cup of frozen corn
- 4 cups of vegetable broth or chicken broth.
Combine all ingredients in a medium roasting pan. Bake at 400 for an hour. Once the chicken is cooked and everything is bubbling increase oven temp to 450 and prepare biscuits.
- 2 cups of flour
- 1 tbsp of Baking Powder
- pinch of salt
- 1/3 cup of margarine
- 1 cup of milk
I double everything when I’m preparing vegetarian and carnivorous at the same time.
- Combine flour, baking powder and salt in a large bowl.
- Cut in margarine until it looks kind of like oatmeal.
- Add the milk and mix with a spoon (not a mixer or your biscuits will be tough) until thoroughly mixed.
- Drop spoonfuls on top of the hot stew and put it all back in the oven for another 10-12 minutes
This isn’t a fast dish, but from the time it first goes in the oven until it’s time to add the biscuits you do nothing. I took my dogs for a walk tonight while the oven did it’s thing. It smelled divine when we walked back into the house, I just added the topping and 15 minutes later it was ready to eat.